After the reception that featured one of the Sumac Ridge wines along with some appetizers that included delicious lamb chops and dehydrated beets, goat cheese mousse and pistachio crumble it was on to a delicious pairing meal prepared by Chef Westley Feist and his culinary team.
Pear and Cambozolla Tart candied walnuts, rosemary paired with Gewürztraminer 2014, a delicious pairing.
Roasted Duck Breast asparagus, cured duck egg, béarnaise aioli paired with Sauvignon Blanc 2015.
Smoked Sturgeon northern divine caviar, caramelized milk foam, fermented beluga lentils paired with Pinot Noir 2015 and my favourite pairing of the dinner. Loved the slightly saltiness and smokiness of the fish and the bold flavours in this stunning dish.
Tenderloin and Beef Cheeks potato pave, haruki turnips, fiddleheads paired with Merlot 2013, a very good dish and pairing.
Chef Kenny Kyle then talked about the cocktail he created which was Makers Mark forward to pair with their spectacular dessert to finish off the wonderful dinner.
Wow, wow, wow what a beautiful presentation of their dessert, “The Garden” rhubarb, strawberry, chocolate, sage Makers’ Mark, ginger, cedar
By: Richard Wolak